![]() ![]() Heat a thick pan over medium high heat and add blueberries.Place 1½ cup rice flour and ¼ teaspoon kosher salt in a bowl.Mix it with a spoon and then roll it into a ball with your fingers. ![]() Put a little more than 2 tablespoons rice flour and 1½ teaspoons gardenia fruit water into a small bowl.Roll it into a ball and wrap it in plastic wrap.Combine 1½ cup rice flour, ¼ teaspoon kosher salt, and ¼ cup hot water in a bowl and mix it with a spoon until the dough is cool enough to knead by hand.pine needles, washed and pat-dried with kitchen towelĭirections Make the white rice cake dough:.3 tablespoons toasted sesame seeds, ground.¼ cup fresh beans (cranberry beans or any fresh beans).2 teaspoons yellow water from gardenia fruits.(mepssalgaru 멥쌀가루 or ssalgaru 쌀가루), sifted I hope you enjoy this recipe, which I first introduced to you nine years ago! I remade the video in HD and rewrote the recipe, just in time for Chuseok this year. For filling, toasted sesame seeds, fresh beans, pine nuts, and sweet mung bean paste are usually used, but you can try to create your own fillings, too! I often use mugwort powder for green, and you could try strawberries for red. You can also do some creative experiments to create your own colors. If you can’t find gardenia fruits, you can substitute it with orange Jell-O powder. By the morning the water had turned a dark orange yellow. I crushed a few gardenia fruits, added a few tablespoons of water and let it sit overnight. I used all natural food colorings to make this songpyeon, including the water from yellow gardenia fruits (chija) to make the yellow dough. If you can’t find ssalgaru you can make your own with my recipe. Chapssalgaru is made from sweet rice (aka glutinous rice) and it won’t work for this recipe. Be careful not to buy chapssalgaru (찹쌀가루) which is also sold in the freezer section at a Korean grocery store. The rice flour is a little wet, so to keep it from spoiling it’s sold frozen in the Korean grocery store. Songpyeon is a little sweet, chewy, and nutty, with a subtle pine tree flavor from steaming the rice cakes in fresh pine needles.įor this recipe you’ll need ssalgaru: 쌀가루 (aka mepssalgaru: 멥쌀가루, or short grain rice flour), a special kind of rice flour made from finely milled rice, soaked in water for hours. On that day, Koreans traditionally give thanks for the harvest and make songpyeon with the new rice from that years’ crop. It’s rice cake called songpyeon, which Koreans make for Chuseok, the Korean harvest moon festival. This recipe is a very special one, made for a very special occasion in Korean culture. ![]()
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